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Curried Carrot and Coconut Soup

cooking.nytimes.com
  • 30 minutes
  • Serves 2

INGREDIENTS

3 tbsp

butter

1/2 medium

onion

3/4 lb

carrots

1 tsp

ginger

1/2 tsp

ground cumin

1/2 tsp

ground tumeric

1/2 tsp

ground coriander

1 pinch

cayenne pepper

2 cups

vegetable stock

1 cup

coconut milk

1/2

juice of lime

1 serving

salt and pepper

1 serving

cilantro